Water replenisher for cooking vessels



Sept. 14, 1943. R. ASH 2,329,316

WATER REPLENISHER FOR COOKING VESSELS Filed Aug. 51, 1942 2 Sheets-Sheefl Ram 451% INVEN TOR.

ATTORNEYS.

Sept. 14, 1943. R, ASH 2,329,316

WATER REPLENISHER FOR COOKING VESSELS Filed Aug. 31, 1942 2 Sheets-Sheet 2 II a 27 INVENTOR.

BYWQIW ATTORNEYS,

for cooking vessels;

' therefrom by the; boiling: water and; far pgin e i Patented SepL114, 1943' I t k w TEE-K1315121 1 This inventionfrela tes to An object of theinviafition s to provid. vice that may be placed-in agc will maintaina. const'eh'tllQ j other liquid inthe cooking ye e1; duiingj do m fl tb o 1t 11 b e ustoma r v in cd0king'variousjvegetables to 1m e se th' in water in" a. cooking vessel jwhich 11s broug to a boil and[Inaintaineglatjboiling'tempereture' o the requirediengthofthn'eI {this p'rocedui ef es" i been 'i eco gn'izeq as "disadvantageous many 7 vitamins naturally 'fi 'es entjin t tables are destroyed by the poilinglwgter nutritious juices in the 'vegetgblesei f d a tedt m fi u of the juices is so gi eat thatlitns. t a

ta'geous to save them. If an attempt i'sfrnecl .cook vegetables in .an' ording ycooki ng vessel with a very small amount 'of water therein" (1 vantagesfare gained in the ,preservation of o i vitamins and. the lack of jliice extra otion, but

there isico nstant" danger of the small amount NISH'ER *A E L it water boiling oft rei s'u1tingt 'thefjbnrning 1,01 M

scorching of the vegetables. This is particular true when the cooking vessel is'fovereds {1 1 By means'oi the present invention itisfpossi ble to constantly maintain'e smell amount p;

water in the bottomof the .eooki'ng vessel where:- in water is constantly being supplied to replace the water or liquid that; is vaporizing or boiling off. TIms,the vegfetab1es are.efiectively gste amegl during the'tcooking' resulting in a preservation of the vitamins, ajlack'rof unnecessary.extraction-f" of vegetable juices and in thosegjuicesthat are extracted being retained. in the Water at s'uitable concentration so that they can be tag eously'ponsumed"later, either 'a s ext acte i l juices orflin Soup stocks. y 1 Anotherobject of the invention is to p'rovide e deviceio f the above general characteristics which is of relatively simple and in eigpensive constfucf; ti-on and which is highly jseititsfactoi y in its op We n- 1 v t With the foregoing and other objects" in iew, which will be made manifestfin the following de tailed description and specificeil v'pointed out A in the appended claims, reference ishad'to the accompanying. drawings gniiihistrati ve enib odir nent'o f the'ipventiom'whefeint' 1 Figu're l is a. sectionalviewof af cookinfves I sel illustrating" the water 'ep lenishfer e'n i ho d yihe; m t

the present invention asfinstaHed' therein, the

'inein'reservoii 31 co,

i lai i' terfoif jother hquidplaiciedf' thetdev fceto' "constantly d tp; t e cooki g vessel'fll The use 'andethe acivantages of the Icons'tru' tion"are"hgiefiy a sffollowszThe device is fi" fi led I W atQ Q 0 1 Qfihri l u mith s b 1 complishd by removing "the corkflqfbgndipQur ing inthe waterth ervo orin soup stocks.

cooked is then deposited in the cooking vessel, being supported partially'on top of the auxiliary reservoir Hand between the walls of the mainreservoir l3 and the Walls of the cooking vessel.

'The cooking vessel is then heated by placin'git on a stove or heater in any conventional manner. i It will be noted that by-this construction that s the level of liquid in the cooking vessel l does not normally exceed the height of, the top of the" outlet 2 I 'lhisisniallfivolumef of wateri in", the bottom of the'cooking'vessel whichisthu's released can be quicklylbrought to a boil with a mini-1.

the bottom of thecooking vessel.

' In this form of construction th filling, usin and advantages are substantially the same as that previously described although no closure is inserted in the filling aperture 29. Instead of closing the top of the main reservoir it is allowed to remainconstantly open. The supply of liquid ,to the bottom of the cooking vessel is controlled by the size andflength of the outletaperture 30, this being made of sufllcient size and length so as to maintain a constant-feed of warnum consumptionof fuel. The boiling water generates steam which rises around and between" the vegetables or other foodthat 'isfin the cook-=3 ing vessel, efieotively cooking the food in a pesmall proportion of that required to .cook the same vegetables by the conventional 'boiling' pro cedure. As the-water releasedzinto the {bottom of the cooking vessel I0 boils away itis= constantl'y being. replenished by water that is fed through the outlet zl from the res ervoirslfl"and l4.{ As the cooking proceeds it :willof 3 cours be appreciated that. the water-in 'the reservoir becomes heated with the-result that'some vapors are generated therein and occupy the: space in the top of the mainreservoir l3. These vapors as they are generatedwallow and cause the' wlater in the riod of time that compares iavorably'with "that required to boil vegetables in the co'nventional manner. However, the fuel consumed for cooking vegetables with the water replenisher is only athe site and shapeof the vessel-inwhicliter to the cooking ve'ssel at approximately the gsame rate at-which it boils oil. Thus, ina cooking 7 vessel of normal size it is desirable to supply or feed water thereto atthe rate of approximately six fluid ounces per hour. By making the aperture j fll-ln this form a proximately i 'of in diameter and approximately long thi rate of water feed to the cooking vessel may be accomplished. The size andlength ofthe aperture ao'wm of course vary somewhat depending upon 'the d'eviceistob'eused. a a

In Fig. 4 there is illustrated afurther form oi construction whereinthereplemsher; generally indicated at 32 -l may be either of'the' construc-.

tion illustrated in Figsgl andlor'tl'ie' constriuc tion" illustrated inFigl 'I'hereover there is positioned an inverted Mi-which covers the o main reservoir. l3 or as the case may be. This cup is of such size and shape' as'to'fbefdisposecl stem balltobe.expelledtherefrominto the cook ing vessel as the level of.v water inthe cooking ve'sseltends to fall dueto the boiling. Infthis wa although the cookingf vessel ,mayQremai-n constantly closed or covered by {the cover 12 the level of the'small' quantity of;v water releasedinto the cooking vessel is maintainedc'onstant or substantiallyso so that there'isno danger of 'thisfwa,

in spaced relation to themain reservoirc' o as to provide adeadqair space i lnwhich serves to insulate, thelmain reservoir againstheat. Consequently with this rumor constructionithe wa ter in theniain reservoir which remains relatively' cool does notftendito extract heat. from ter boiling away and allowing the vegetables or g fo'odfto burnor, scorch By having the repleni-sher supported bythe .legs 20' abov the bot tom of the coo'kingvessel I 0 that water that is between the'bottoni, of the replenisherland the bottom of the c oki hvesseimaygrec'ew heat directly. from the'stove, boiL and liberate steam which isliberated around the edges of the out Iet reservoir 14; When the cookingis completed the'food maybe r'emove'drrom the cookingvessel l0 and the! replenisher lifted. therefrom, an external bead22 .facilitating 'its l removals I If desired;v however, the repleni-sher may be} allowed to remain in" the'cooking vessel until it is. cool. The oondensationofthe waterwapo'r in thetop of the main reservoir '1 I 3 creates a partial vac uum thereinon cooling and this tends tol retract into the replenisher a substantial portion of liqe uid in the bottom of thec'ookin g vessel l0; Cone se'quently, such of the juice as "maymve. been extracted by thelste'aming operation -arein relatively concentratedi'orm "in rthe liquid in the bottom of the cooking vessel and these are retainediwithout any 1 great dilution in the replenisher. for subsequent consumption either alone In Fig. 3" there is illustrated a slightly modified'iorm of construction wherein the steam ball comprises amain reservoir, andanauxiliary orjoutlet reservoirj26, these being defined, from each other by a partition I21 in which th re is anfap'erture ZBfproviidihg for communication.

the vegetables, or food that 1s,bemg; ekea nor does it f unctionlas alconden'ser for; steam gen? erated by the released liquid infithef bottombf the cooking vessel; Other means for insulatin the main'reservoiriag'ainst;heat be em- The fillingaperture29 isshown in thetop. of a the main reservoir and the outlet is indicated at ill. 77 3| arethe' srnallj s'upporting legs or proployed'besides the dead air space 34 andflaccome plish similar results. 35 and as indicate beads that may belformed on the topland on the re plenisher respectively. to facilitate ,it being grasped for removal from the'cooking vessel d From the above-describedconstruction itwill be appreciated that the.improvedreplenisher is of relatively simple, inexpensive, andsturdy construction, serving tolmaintainia smallbut con stantsupply of water'in the bottom of the cooking vessel whereby foods placed in, the cooking vessel are effectively steamed as distinguished from being immersed in andboiling in a largevolume of water. Inthis manner vitamins in the foods arenot destroyed andrleeching out of vegetable juices is reduced to a'minimumr I have found that various types of vegetables maybe placed in the same cooking vessel and cooked together without having'the fiavor of one vegetable infiu enced by the presenceof another., For example,

beets may be placed in the same cooking vessel around the replenisher along with other vegetables without the beets afiecting the flavor' of. other vegeatbles or discoloring them, althoughthey,

may be in direct, contact; 5

While the size .and shape of thefreplenisher may vary I find it desirableto have it of such size as to contain approximately eleven or'twelve ounces of water when used with the average cook ing vessel. In all instances it is desirable to have the replenisher sufiicientlyfshort so that it will notinterfere with the application of the coverlZ; I I g 4 While the provisionlof the reservoirs is shown as accomplished by a separatedevi'ce that may be positioned in and removedfrom the cooking vessel, it will beappr'eciated that if desired the cooking vessel and replenisher maybe constructprising means providing a liquid reservoir adaptedto be removably positioned in a cooking vessel,

, said reservoir being divided by a partition into two compartments; one arranged above the other, the lower compartment being of greater width than the upper compartment, there being a constantly open passage through the partition establishingcommunication' between the compartments, and an outlet for liquid from the lower compartment.

2. A water replenisher for cookingvessels comprising means providing a liquid reservoir adapted to be removably positioned in a cooking vessel, said reservoir being divided by a. partition into two compartments, one arranged abovetheother, the lower compartmentbeing of greater width tablishing communication between the compartments, an outlet for liquid from the lower compartmentfand means defining a closed insulat ing space around the upper compartment. 3. A water comprising means providing a liquid 2. cooking vessel, said reservoir being divided by a partition into two compartments, one arranged above the other, the lower compartment being wider than the upper compart-- ment, there being a constantly open aperture through the partition establishing communication between the compartments, and an outlet for liquid for the lower compartment, the partition sloping upwardly toward th'econstantly open aperture.

4. A water replenisher for cooking vessels com prising means providing a liquidreservoir adapt- ,ed to be positioned in a, cooking Vessel, said reser- *voir being divided by a partition into two compartments arranged one above the other, there being an outlet from thelower compartment adr jacent itsbottom, and a constantly open aperture in the partition establishing communication between the compartments, said partition sloping upwardly to said constantly open aperture.

T -J RALPHiA SH.

' than the upper compartment, there being a constantly open passage through thepartition'esreplenisher for cooking vessels reservoir adapted to 'be removably positioned in .i 

